
Baked Falafel
Posted by: EdibleGarden Admin -
Healthy alternative both kids and adults will love!
Serves 4
Baked falafel is a healthy alternative to the restaurant version which is usually deep-fried. Edible Garden parsley and a mixture of Mediterranean spices brighten up the flavors in this simple vegetarian entrée. Serve with our Mediterranean Quinoa salad and you have a complete and healthful meal both kids and adults will love.
Falafel Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 small onion, chopped
- 2 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 tsp ground coriander
- 2 tablespoons whole-wheat or quinoa flour
- 1 tbsp olive oil
- 3 tablespoons chopped Edible Garden parsley leaves, about a handful
- salt & pepper to taste
- cooking spray
Tahini Sauce
- 1/4 cup sesame tahini
- 1/4 cup plain Greek yogurt
- juice of 1/2 a lemon
- salt & pepper to taste
Fixings
- whole grain pita bread
- Diced Tomato
- Shredded Romaine
- Sliced Dill Pickle
- Edible Garden Parsely for garnish
Instructions
- Preheat oven to 400 degrees.
- In the bowl of a food processor combine chickpeas, onion, garlic, cumin, coriander, flour, olive oil, parsley, and salt & pepper. Pulse until you have a smooth dough. You may need to scrap the sides of the bowl and mix with a spatula a few times between pulsing.
- Roll the dough into balls, about the size of a golf ball then flatten slightly (see the picture above to get the idea).
- Place the patties on a baking sheet lined with foil and evenly coated with a thin layer of olive oil (use a pastry brush to ensure a thin, even coat).
- Bake for about 10 minutes on each side until they are cooked through and slightly browned on each side.
- While the patties are baking chop your toppings and mix all of the Tahini Sauce ingredients together in a small bowl (vegans just leave the yogurt out, the tahini will be a little stronger but you won’t lose out on overall flavor).
- Serve family style by arranging everything on a platter.